Leftover Arancini with Truffle Seaweed, Leek & Mushroom Risotto - Lofoten Seaweed

Recipe

Leftover Arancini with Ocean Truffle, Leek & Mushroom Risotto

  • Sides
  • Starters
  • Vegetarian
Cook 30mins Serves Makes 10–12 arancini (depending on size and amount leftover)

This version of arancini uses leftovers from our Ocean Truffle risotto with leek and mushrooms recipe. The risotto is shaped into balls, filled with mozzarella and coated before frying. As they cook, the outside becomes golden while the inside stays creamy, with the cheese melting into the centre. It’s a simple and traditional Italian way to use up leftovers from a previous dish, turning it into something new to serve as a snack or starter. 

Instructions

  1. If needed, place the breadcrumbs in a food processor and pulse to create a finer texture (optional). 
  2. Cut the mozzarella into small 1–2 cm pieces. 
  3. Take a spoonful of leftover risotto and shape it into a ball in your hands. 
  4. Press a piece of mozzarella into the centre, then close and reshape into a compact ball. 
  5. Roll each ball first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. 
  6. Heat the oil in a deep pan to around 170–180°C. 
  7. Fry the arancini in batches until golden brown on all sides. 
  8. Remove and drain on kitchen paper before serving warm. 

Products used in this recipe